Caramelized Vegetables - cooking recipe

Ingredients

20 oz celeriac (celery root), peeled, chopped
14 o baby carrots
13 oz parsnips, halved lengthwise
3 1/2 tbsp butter
1 tbsp light brown sugar
4 None spring onions, thinly sliced diagonally
1/4 cup extra virgin olive oil
1/3 cup fresh curly parsley leaves, coarsely chopped
1/2 tsp lemon zest
1/2 tbsp lemon juice

Preparation

Blanch celeriac and carrots in boiling salted water for 5 mins. Add parsnips and cook for another 3 mins, or until vegetables are just tender. Shock in ice water then drain.
Working in batches, melt butter in a large frying pan over medium-high heat and cook vegetables for 5 mins, or until golden brown. Return all vegetables to pan and cook, covered, for 5 mins, or until tender. Add sugar and toss until caramelized.
Combine spring onions, olive oil, parsley, lemon zest and lemon juice. Season to taste. Drizzle 1/2 over vegetables and toss to coat. Transfer to a serving platter and drizzle with remaining dressing.